raspberry white chocolate keto fat bombs

1 cup coconut butter
1 cup coconut milk
1/2 cup coconut oil
1/4 cup cacao butter
1 teaspoon vanilla extract
1/2 teaspoon liquid stevia, or to taste
1/4 cup freeze-dried raspberries

Line a muffin pan with paper liners.
Melt coconut butter, coconut milk, coconut oil, and cacao butter together in a saucepan. Add in vanilla extract and stevia, and whisk well. Pour the mixture into the prepared muffin pan. Crumble freeze-dried raspberries on top.
Refrigerate until set, 3 to 4 hours.

08/02/2019

recipepes.com raspberry white chocolate keto fat bombs, recipe PT15M PT1H 5 455 calories

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raspberry white chocolate keto fat bombs

Ingredients

Directions